This dish, you mention to any bengali anywhere in the world and you will see the sparkle in their eyes. Yes, it is that humble aloo posto or potato cooked in poppy seed paste in the form of a dry curry. I have one of variety of this in the form of a runny gravy, aka ‘jhol jhol aloo posto’. Here the posto or poppy seed paste is not cooked or fried and gets added at the end of the cooking.( You may find the recipe here.)
However, this dry recipe calls for frying the poppy seed paste in mustard oil till it releases a nutty aroma. The taste is really different in these two preparations though both of them are called aloo posto and ingredients are also similar.
Let’s jump into the recipe now.
- Medium potato – 3 – 4
- Poopy seed – 50 gms
- Green chiili – 4
- ginger – 1 inch
- salt, turmeric
- kalonji seeds / kalo jire – 1/2 tsp
- mustard oil – 3 tbsp
- sugar – a pinch
wash the potatoes, cut them into half and steam for 5-6 minutes till boiled but firm. Remove the skin, chop and keep aside.
Soak the poppy seeds in water for 30 minutes. Now grind it into a paste with a pinch of salt and 3 green chillies. You may increase the chilli if you like it hot.
Whenever I grind poppy seeds, I scoop out a spoonful of ‘posto bata’ and keep it aside with a bit of mustard oil poured over it. Try it with hot rice. It is heavenly.
Now to cook , add the mustard oil into a pan. Keep 1-2 tsp aside. Put sliced green chilli with the kalonji seeds and let it splutter. Next add salt and turmeric mixed in a spoonful of water. Once the water evaporates add the ground poppy seed along with green chilli and salt. Wash the bow with little watet and add it to the pan too. Now fry the ground masalas really well till the water evaporates and the mixture starts releasing the nutty aroma. Oil will also come out of the masalas.
Then add the chopped potatoes and mix well.
Continue cooking till the potatoes are well coated with poppy seed paste and releases the nutty aromas. Adjust the seasoning. Add the pinch of sugar and pour the remaining mustard oil. Remove from heat. Serve with rice and dal.
Some other posto recipes are available here.